All dishes:

Cheeses

Nimble

United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.

Poultry

Duck salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Main meals

Black truffle stew

Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.

Cheeses

Rogue river blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk wrapped in Syrah grape leaves soaked in pear brandy.
Ripening : 9 to 11 months.

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon cheese.

Sheep and Goats

Roasted rack of lamb with herbs

Sea fish

Blanquette of salmon

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Salads

Greek salad

Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.

Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

Salads

Dressed herring

Salad composed of diced salted herring covered with layers of grated vegetables (potatoes, carrots, beets, onions) with mayonnaise.

Desserts

Custard tart

Shortcrust pastry filled with egg custard, baked in the oven.

Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Veal

Veal fillet with morel mushrooms

Salads

Duck foie gras salad

Main meals

Pigeon pastilla with grapes

Poultry

Sautéed duck foie gras with roasted figs

Served hot.

Cooked meats

Rillettes

Pork meat slowly cooked over low heat in its own fat.
Served cold.

Sauces

Orange sauce

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

Pork

Pork trotters with white beans and black truffle

Game animals

Roast saddle of hare